Beef Stew & Mashed Potatoes
Steak and veggies in herbs and beef broth, a hearty stew, slow cooked. Best served with your favorite starch.
Servings Prep Time
6-8servings 20minutes
Cook Time
40-60minutes
Servings Prep Time
6-8servings 20minutes
Cook Time
40-60minutes
Ingredients
  • 4tbsp (divided) olive or avocado oil
  • 4tsp sea salt (divided)2 tsp for meat, 2 tsp for broth
  • 2tsp ground pepper1 tsp for meat, 1 tsp for broth
  • 2lbs beef chuck or ribeye steakcut into 1 inch cubes
  • 1medium yellow onionsliced
  • 1-2cloves garlic
  • 4cups beef brothBetter than Bullion
  • 1tbsp worcestershire sauce
  • 2tbsp tomato paste
  • 1/2cup red wine
  • 1 cup chopped or baby carrotsi inch cubes
  • 1 cupchopped celery1 inch cubes
  • 1sprig rosemaryor 1/2 tsp dry
  • 1 sprig thymeor 1/2 tsp dry
  • 2pieces bay leaves
  • 1tbsp chopped fresh parsleyor 1 tsp dry
  • 1cup (divided) tapioca flour1/2 per 1 lb. meat (or regular flour)
  • 6-8diced gold yukon potatoes
  • 1/2cup chicken broth
  • 1/2cup Milk
  • 2tbsp Butter
  • 2tsp fine grain sea saltfor potatoes
Instructions
Beef Stew
  1. Cut the beef into 1 inch cubes, 1 lb. at a time. Mix meat cubeswith 2 tsp of sea salt & 1 tsp of pepper. Toss meat cubes in 1/2 cup of flour (this is called dredging, adds body to the sauce)
  2. On medium high heat, brown the meat cubes in a dutch oven or deep pot, 1 lb. at a time in 2 tsp of oil for 5 minutes. Browning helps to keep the meat juices inside as the meat slow cooks in its own broth. Repeat with remaining lb. of meat, then add onion and garlic to mix with meat and simmer for 3-5 minutes. Add
  3. In a separate bowl, mix together bullion seasoning, worcestershire sauce, and tomato paste. Pour into meat and mix together.
  4. Add red wine and mix together. I like to keep these small bottles around for cooking, but any full-bodied wine will bring out the flavor of the meat. Allow to simmer for a few minutes.
  5. Side Note: These ArkTEK Kitchen Tongs are awesome for this type of recipe. They have silicon that can withstand heat, great for turning the meat as it browns and scraping the side and bottom of the pot without scratching. Click on link above.
  6. Once meat and broth is mixed, add raw carrots and chopped celery, bring pot to a boil.
  7. I cut springs of rosemary, thyme, and parsley from our herb garden, rinsed, and placed in pot with 2 dried bay leaves.
  8. Turn broth down to simmer on low, and cover.
  9. Cook for at least 40 minutes. Can simmer for longer on the lowest heat setting for richer flavor. Can also use a slow cooker: 4 hours on high, 8 hours on low.
Mashed Potatoes
  1. I like to use gold potatoes, there’s something about the flavor and texture that works in a stew like this.
  2. In a separate deep pot, fill at least half way with water and bring to a boil. Dice into 1 inch cubes and set aside in a bowl until the water is done boiling.
  3. Water should cover at least an inch above the potatoes. Cook until potatoes are soft, about 10-12 minutes. Drain in colander and return potatoes to the same pot.
  4. There many delicious ways to make potatoes creamy, this just one of them. I added 2 tsp of sea salt (fine grain so it dissolves faster), but you can add more or less depending on your taste or low-sodium needs.
  5. Chunky stew! Serve over these potatoes, or you own favorite starch. Sweet potatoes mixed with coconut milk are a healthy alternative, rice, pasta, or gluten free anything.
  6. Enjoy!